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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 6 |
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A tangy sweet sauce you can do two ways to serve over ice cream, pound cake, or angelfood cake Ingredients:
1 (10 oz.) pkg. frozen raspberries |
1 1/2 tsp. cornstarch |
1/2 c. red currant jelly |
Directions:
1. Thaw and crush raspberries.
2. Combine with cornstarch.
3. Add red currant jelly and bring to boil.
4. Cook and stir until mixture is clear and thickens slightly.
5. Strain ( or leave fruit in it) and chill.
6. Makes 1 1/3 cups.
7. Serve over ice cream.
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